Vegetable three silk -- potato, water bamboo and carrot(su san si tu dou jiao bai hu luo bo )

Vegetable three silk -- potato, water bamboo and carrot

Introduction:

"Zizania latifolia is rich in carbohydrates, dietary fiber, protein, fat, riboflavin, vitamin E, potassium, sodium, and some organic nitrogen exists in the form of amino acids, so it tastes delicious. But Zizania latifolia contains too much oxalic acid, so it needs to do a preliminary heat treatment before making. It needs to be blanched or boiled before cooking, It is known as "underground apple" in France. However, once potatoes develop or turn green, they are no longer edible. Because it contains excessive solanine, it is very easy to cause poisoning and can not be eaten. "

Production steps:

Step 1: peel the potatoes, slice them and shred them with a knife. After a while in clear water, drain them

Step 2: add a little white vinegar to the drained potatoes, mix well, then rinse with water, drain and set aside

Step 3: wash the water bamboo, slice and shred

Step 4: blanch in boiling water and drain

Step 5: sit in the pan, dry the pan over low heat, pour oil and preheat the oil

Step 6: pour in the shredded carrots and potatoes, stir fry a few times over medium heat, slip some water and cover for three minutes

Step 7: pour in uncoated water bamboo, stir fry over medium heat, cover for about two minutes, uncovering and stir fry, turn off the heat, sprinkle monosodium glutamate and scallion, stir well

Step 8: plate and serve

Materials required:

Potato: 150g

Zizania latifolia: 80g

Carrot: 10g

Oil: right amount

Salt: right amount

White vinegar: right amount

MSG: a little

Scallion: right amount

Note: carrots are not easy to eat with vinegar, so the potatoes seasoned with white vinegar should be washed with water before frying

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Su San Si Tu Dou Jiao Bai Hu Luo Bo